See Also: Breakfast and Brunch · Cooking Club
Eggs Santa Fe
From Dorothy McNett's recipes at www.dorothymcnett.com. Chili pepper and eggs with vegetables on tortillas, perfect for breakfast, brunch, lunch and dinner as well!
1 medium red ripe tomato
1 rib of celery
1 shallot or small onion
1 can (4 oz.) chopped green chilies
1 teaspoon raw sugar
1 teaspoon vinegar
fresh rosemary, about 1/2 teaspoon finely minced
1 - 2 tablespoon unsalted butter
6 eggs
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
4 - 5 flour tortillas
salsa or seasoned catsup,for drizzling over each serving
Chop tomato, celery and shallot and place in a bowl, adding the green chilies, sugar, vinegar and snipped rosemary. Set aside. Place the flour tortillas on a baking sheet and place in preheated 300 degree oven several minutes to warm them. (Or, wrap them in a cloth napkin and warm for 30-45 seconds in microwave) In a heavy bottomed skillet, heat the butter over medium heat to melt it. Stir in the eggs, salt and pepper and cook gently, adding the tomato mixture. Place the warmed tortillas on plates and pile on the hot egg mixture. Drizzle with some salsa or some catsup with some Santa Fe Seasoning stirred into it.
Recipe created 2015-09-07.
